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Milk Chocolate Fudge recipe

Smooth, creamy milk chocolate and marshmallowfudge.

Recipe: Milk Chocolate Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk (a 5-ounce can)
2 tablespoons butter
1 1/2 cups miniature marshmallows
1 (12-ounce) package milk chocolate chips1/2 cup chopped nuts, toasted* (optional)
1 teaspoon vanilla extract

  • Line 8 x 8 x 2-inch baking pan with foil.Butter foil. Set aside.
  • In a heavy medium saucepan, combine sugar,evaporated milk and butter; cook over medium heat, stirring constantly,to a full rolling boil. Boil, stirring constantly, for5 minutes.
  • Remove from heat; stir in marshmallows,chocolate chips, nuts, if desired, and vanilla, stirring untilmarshmallows are melted.
  • Pour into prepared pan and refrigerateuntil firm.
  • Cut into squares. Store tightly coveredin a cool place.

    Makes about 2 pounds fudge.

    *To toast nuts, place in a shallow bakingpan. Bake at 350°F (175°C) for 10 to 15 minutes or untilnuts are lightly browned, stirring occasionally. Cool.

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  • Comments

    1 Comment


    I made this fudge twice in the last week and it is soo good! The first time it tasted like Hershey s chocolate. I made my second batch with milk and white chocolate. delish!

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